This Recipe Originally Came from a
Magazine, but I Have Tweaked It to
Suit Our Families Taste. The
Original Recipe Called for Chunky
Pasta-style Tomatoes, but It Always
Seemed a Little Watery to Me. I Buy
the Jarred Spaghetti Sauce That is
Chunky and Has Vegetables in It.
This Can Be Made Ahead to the First
Baking Time and Refrigerated up to
24 Hours. Bake for 45 Minutes at
350 Before Adding the Shredded
Mozzerella and Baking An Additional
15 Minutes. I Have Never Tried to
Freeze This, but I Think It Would
Do Well. I like to Use Fresh
Mushrooms When I Have Them. If the
Sausage is in Links, Remove the
Casings Before Browning. Note There
is No Salt or Pepper in the Recipe.
The Olives, Sausage, and Pasta
Sauce is Salty Enough for Our
Family...but Take This into
Consideration When You Make This.
